Rhubarb cake with meringue

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 200 g flour
• 4 egg yolks
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 packet of pudding powder (vanilla flavor)
• 500 ml milk
• 2 tbsp sugar
• 2 stalk(s) rhubarb
• 125 liters of cream
• 3 tbsp sugar
• 1 ½ tbsp cornstarch
• 100 g sugar
• 4 egg whites
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 30 minutes

for a 26cm springform pan

Knead all the ingredients for the dough well, cover, and chill for 30 minutes. For the vanilla pudding, mix the pudding powder with the sugar and a little milk. Bring the remaining milk to a boil, add the mixed powder, and simmer briefly. Allow the pudding to cool. Pour the dough into a greased springform pan. Mix the pudding well again and spread it on the dough. Trim and chop the rhubarb, and spread it over the pudding. Bake the cake at 200°C for 30 minutes. Whisk the cream and sugar until stiff, then add the cornstarch. Pour the glaze over the cake. Bake the cake for another 30 minutes. Whisk the egg whites and sugar until stiff, pour it over the cake, and bake for a further 25 minutes. Allow the cake to cool in the pan.